JPH03290145A - Making of hot cake having excellent preservability - Google Patents

Abstract

PURPOSE:To obtain a hot cake capable of being stored for a long period at the ordinary temperature by compounding a low molecular polyhydric alcohol such as a monosaccharide, sorbitol and/or glycerol, baking the mixture to adjust the water content and subsequently hermetically sealing the baked cake together with ethyl alcohol. CONSTITUTION:Wheat flour is compounded with one kind or more of low molecular alcohols selected from monosaccharides, sorbitol and glycerol in an amount of 20-120% based on the weight of the wheat flour, followed by baking the mixture to prepare a cake water content of <=0.90. The hot cake is hermetically sealed together with 0.2-6% (based on the weight of the hot cake) to store the hot cake.

Description

[Detailed Description of the Invention] Industrial Field of Use Pancakes are not only used as snacks but also as meals in place of bread because they have a low sweetness and are not boring. However, even if a premix is used, pancakes that are made by kneading flour and baking are time-consuming to make, and are inconvenient to use when you are busy, considering the cleanup afterwards. Moreover, even if you try to use hot cakes that have been baked in advance and heated, they have a relatively high moisture content, making them susceptible to mold and other deterioration, making it difficult to store them at room temperature for long periods of time.

This invention relates to pancakes that can be stored at room temperature for a long period of time, and are pancakes with excellent shelf life that can be distributed, sold, and stored at room temperature, and can be eaten by simply heating them in a microwave or the like when needed. It is used when serving.

Conventional technology Pancakes are made from flour, sugar, eggs, milk, leavening agents, etc., and have a relatively high water content, usually with a water activity of 0.
．． 95 or higher. Foods with such high water activity are prone to microbial growth and are difficult to preserve for long periods of time.

Foods with high water activity are generally stored frozen for long periods of time. However, freezing storage requires refrigeration equipment not only for warehousing but also for distribution and sales, which is not only expensive but also limited by the limited space available in home freezers, so it is not widely used. . Also,
If the pancakes are stored poorly, frost will form and the ice crystals will become coarser, damaging the structure of the pancakes and impairing their texture after heating and thawing.

Furthermore, when heating and defrosting in an oven or the like, uneven heating occurs, resulting in local temperature differences, resulting in an uneven texture and many other problems.

In addition, starch deterioration was observed in pancakes that had been frozen for a long period of time.

In addition, when packaged pancakes are sterilized by retort sterilization, browning occurs, which not only causes significant discoloration, but also
The unique fluffy texture of pancakes was lost, and the texture became more like rubber.

Furthermore, when acidic ingredients were added to make the pancakes more acidic to improve their shelf life, the sourness of the pancakes became stronger and affected the taste.

3 Furthermore, if an oxygen absorber is coexisted in sealed packaging,
As oxygen was absorbed, the inside of the package became depressurized and deformed. Furthermore, this method was ineffective against anaerobic bacteria such as Clostridium botulinum.

On the other hand, a method of lowering water activity is known as a method of improving the storage stability of foods containing water.

However, when the amount of sugar added was increased for the purpose of lowering the water activity of pancakes, the bubbles became smaller, resulting in a sponge cake-like structure different from that of pancakes. Moreover, it has been found that such pancakes have a strong sweet taste, and people get tired of them quickly if they are used as a meal.

Furthermore, when trying to increase preservability by adding ethyl alcohol, the product had a strong alcohol odor when eaten and the tongue felt irritated by the alcohol, making it impossible to feed it to children.

Problems to be Solved by the Invention This invention develops a technology for distributing, selling, and preserving baked ho soto cakes at room temperature, which is rarely practiced due to the drawbacks of conventionally known technologies. The purpose is to provide a pancake with excellent shelf life that maintains its quality even when stored at room temperature for a long period of time.

Means for Solving the Problems The inventors of this invention carried out conventionally known techniques within a specific range, and by combining them,
They found that it was possible to store pancakes for a long period of time by covering up the shortcomings of each technique.Moreover, when low-molecular-weight polyhydric alcohols were used instead of sugar to lower the water activity of pancakes, the water activity decreased significantly. Furthermore, it was discovered that a pancake with coarse bubbles, rather than a sponge cake-like (7) fine bubbles, could be obtained, and the present invention was completed.

In other words, pancakes baked with low-molecular-weight polyhydric alcohols not only have lower water activity but also do not have much sweetness, making them suitable for the conventional purposes of pancakes. Ta.

To carry out this invention, first, low-molecular-weight polyhydric alcohols selected from one or more of monosaccharides, sorbitol, and glycerin are blended, and the water activity is reduced to 0.90 by baking.
Make the following pancakes.

Monosaccharides used here include glucose, fructose, invert sugar,
Isomerized sugar, high fructose liquid sugar, glucose liquid sugar, glucose galactose liquid sugar, Duluth syrup, etc. are used, but fructose or monosaccharides mixed with fructose tend to have a strong sweet taste, so use glucose as the main ingredient. It is desirable to use monosaccharides that are

Even though monosaccharides and sorbitol have a weak sweetness, if they are used in too large a quantity, it will taste sweet and create a sponge cake-like structure, so the amount of monosaccharides and sorbitol added should be 120% or less of the flour. but,
If the amount is too small, the intended purpose cannot be achieved, so 20%
It is necessary to mix more than 25% of the flour weight, preferably 25% of the flour weight.
~100%.

In addition, if the amount of glycerin added is too high, the color will be poor when baked and it will give a unique bitter taste.If the amount of glycerin is too low, the effect of lowering water activity will be small, so it should be added in an amount of 2 to 50% of the flour weight, preferably 4 to 25%. .

In addition, by using monosaccharides and/or sorbitol in combination with glycerin, water activity can be lowered to the desired value even if the amount of each is used is lower than when using them alone, and the taste is excellent. You can get something.

Therefore, by combining each appropriately, the water activity is 0.90.
It is preferable to use the following e/y) cakes.

In this way, pancakes containing low-molecular-weight polyhydric alcohols have low water activity and increased shelf life, but when stored for a long time, they tend to turn brown and become darker in color.
Product value has decreased.

According to the knowledge obtained by the inventors, in order to prevent pancakes from browning when stored, it is best to make them acidic, as seen in the test examples. However, if the acidity was strong, it felt sour and had a negative impact on the taste. Therefore, it is desirable that the pH of the baked pancake is 5.5 to 6.8.

However, in order to make the pH of the baked pancakes acidic, if you try to adjust the pH by adding an acidic substance to the raw materials, the expanding agent will decompose before baking, and the pancakes will not puff up sufficiently. I couldn't get fluffy pancakes. On the other hand, if one or more selected from glucono delta lactone, acidic phosphates, or alum are used as the acidic substance, the pH of the pancake batter before baking will not be lowered too much, and the p/ Because H decreases,
A fluffy pancake was obtained.

Next, the pancake dough to which a low-molecular polyhydric alcohol and an acidic component have been added is baked to form a pancake, which is then sealed and packaged together with ethyl alcohol.

Ethyl alcohol used here refers to proprietary alcohol,
Not only edible alcohol such as brewed alcohol, but also pharmacopoeial alcohol can be used, and alcohol-containing foods such as brewed alcohol and distilled alcohol, or alcohol-retaining materials that hold ethyl alcohol and are packaged with materials that allow alcohol vapor to pass through. Any form can be used, including an alcohol-releasing preservative.

Also, the method of using it is, for example, applying or spraying ethyl alcohol on the surface of the pancake and then sealing and packaging it.
This can be carried out by a known method, such as placing a pancake in a packaging container, spraying ethyl alcohol therein and sealing it, or sealing it in the presence of an alcohol-releasing preservative.

Note that the amount of ethyl alcohol added to the pancake is 0.2 to 6% of the weight of the pancake. In other words, if the amount is less than this, the desired effect may not be achieved, and if the amount is too much, alcohol may remain even if the pancake is heated before eating.

Bags, trays, etc. are used as packaging containers for storing pancakes.
Any form such as a box can be used, but it is preferable to use a form with good sealing properties. In addition, the materials include nylon, polyethylene terephthalate, polypropylene,
It is desirable to use a resin sheet with excellent barrier properties against alcohol and moisture, such as stretched polypropylene coated with aluminum.

In this way, the hermetically packaged pancake has an excellent shelf life that can be distributed and stored at room temperature, and can be used by simply heating it in a microwave or the like. Moreover, since the alcohol evaporates when heated, it can now be fed to young children without worry.

Examples 1 to 6 Pancakes were baked in the following manner using the raw material formulations shown in Tables 1 and 2, and sealed and packaged.

Mix fats and oils, eggs (whole eggs or egg whites), and lecithin well, then add sugar, sorbitol, glycerin, and water and stir. A powdered raw material mixed with wheat flour (soft flour), a leavening agent, and salt was added thereto, and a flavoring agent was added to prepare a pancake batter. Next, this pancake dough was baked on both sides using a hot plate heated to 160° C. to form a pancake.

These pancakes, as shown in Tables 1 and 2,
In all cases, the water activity was 0.90 or less.

Next, these pancakes were laminated by laminating low polymerized polyethylene on a nylon sheet.Table 1 Example 1
The pancake was placed in a bag made of a packaging material containing the ingredients listed in ingredients 3 to 3, and after spraying 3% of the weight of the pancake with local alcohol, the bag was sealed to obtain a pancake with excellent storage stability.

1 All pancakes were kept indoors while still packaged.3 Table 2 Ingredient composition of Examples 4 to 6 After being left for a month, the pancakes were opened, taken out of the bag, and warmed in a microwave. The flavor and texture were not much different. In addition, no smell of alcohol was detected in either case.

Note that the water activity is a value at 20°C.

2 Test Example 1, bacterial count test 100 parts of wheat flour (soft flour), 5.5 parts of leavening agent, 0 salt
8 parts of pancake ingredients, 19.8 parts of fat, 31.6 parts of whole eggs, 22.1 parts of glucose, and 15.9 parts of sorbitol.
A low-molecular polyhydric alcohol consisting of 8 parts and 7.9 parts of glycerin and 68.8 parts of water were blended to prepare a pancake batter, which was baked at 160'C to obtain a pancake. The water activity of this pancake at 20℃ is
It was 0.90. In addition, 27.7 parts of glucose and 19.8 parts of sorbitol were added to the pancake ingredients with the same mixing ratio.
11.9 parts of glycerin and 51.4 parts of water were mixed to prepare a pancake batter, and the pancake baked in the same manner had a water activity of 0.85.

These pancakes were sealed in a laminated film bag made by laminating an unstretched polypropylene film to polyvinylidene chloride coated polyethylene terephthalate film using the method described in Table 3. Table 3 Processing method before packaging Table 4 Bacteria count test results (25 Packaged at 25 °C (12 weeks)
After two weeks of storage at 37°C and 37°C, the number of bacteria was tested using a standard agar medium, and the results are shown in Tables 4 and 5.

In addition, the results of a sensory test in which the pancakes after the storage test were eaten and ranked in order of preference are also shown in Tables 4 and 5.

(Left below) *1 had mold and was not edible and could not be subjected to sensory testing.

*2: Even though I heated it in the microwave when I was ready to eat it, the tissue was so crumbled that I couldn't eat it.

In addition, the sample of package form number 5, which was sealed and packaged with 10% of 95% ethyl alcohol solution added, had an alcohol odor when heated in a microwave oven.

(Margins below) 5 Table 5 Bacteria count test results (37°C, 2 weeks) rheometer
Table 6 shows the results of the measurement as stress.

Table 6 Alcohol addition amount and physical property test results *1 and *2 are the same as Table 4.

Furthermore, as in Table 4, when the sample with packaging form number 5 was heated in a microwave oven, an alcohol odor was felt.

2. Changes in structure depending on the amount of alcohol added 100 parts of wheat flour (soft flour), 5.5 parts of leavening agent, 0.8 parts of salt, 1 part of fat and oil
9.8 parts of whole eggs, 31.6 parts of whole eggs, 59.3 parts of water, 39.5 parts of glucose, and 11.9 parts of glycerin were mixed into a pancake batter and baked at 160°C.
The weight stress of the pancake as it is or with 95% ethyl alcohol solution is measured using a rheometer (Fudo Rheom
eter NRM-2010J-(J'), using a circular plunger with a diameter of 20 mm and a thickness of 2 mm,
Strain 8, 0 mm, speed 20 mm/mi
Measured at n.

In addition, the alcohol odor O does not feel, 1 means it is slightly felt, 2 means it is weakly felt, 3 means it is felt, and 4 means it is strongly felt. Note that "before and after heating" refers to whether or not there is an alcohol odor when the pancake is opened after being stored for two weeks, and "after heating" refers to whether or not there is an alcohol odor in the pancake after it has been removed from the packaging and warmed in the microwave. This is to see if there is.

3. Acid addition test results 100 parts of wheat flour (soft flour), 5.5 parts of leavening agent, 0 salt
．． 76 parts, glucose 12.6 parts, glycerin 7.2
37.8 parts of whole eggs and 82.0 parts of water were added and mixed to prepare a pancake batter.

For this pancake batter, add 0.1 to 0.1 of the weight of the batter.
3.0% citric acid or 0.5-10% glucono delta-lactone was added and baked on a hot plate at 165°C to obtain a hot cake. Tables 7 and 8 show the pH measurements and sensory observations of sourness, browning, and swelling.

In addition, the pH in Table 7 indicates the value of the dough before baking, and the pH in Table 8 indicates the value of the dough before baking.
H indicates the value of the dough before baking and the pancake after baking.

(Leaving space below) Table 7 Results of citric acid addition test: Sourness O is not felt, 1 is almost not felt, 2 is slightly felt, 3 is felt, 4 is so sour that it is inedible. 3 is good, 2 is slightly bad, 1 is bad.
O means no browning, 4 means good texture, 3 means slightly bad, 2 means bad, l means flattened with almost no swelling, and 0 means no swelling at all.

(Left below) 19- Table 8 Glucono deltalanthone addition test results Table 8 GD
L is an abbreviation for glucono delta lactone, and the symbols for the sensory test results have the same meanings as in Table 7.

In addition, the pH of the pancake after baking was measured by adding 3 times the weight of water to the pancake, mixing well, and making a paste.

Moreover, the evaluation of sourness, browning color, and texture is the same as in Table 7.

4. Browning test during storage 100 parts of wheat flour (soft flour), 5.5 parts of leavening agent, 0.
8 parts, fats and oils 19.8 parts, whole eggs 31.6 parts, glucose 4 parts
1.5 parts of glycerin, 11.8 parts of glycerin, and 53.4 parts of water.
It was added at a ratio of 1 part and baked at 160°C to form a pancake. Table 9 shows the results of measuring the pH 1 acidity, browning color, and texture of this pancake. In addition, this pancake was treated in the same manner as in the example and sealed in a packaging bag.
Table 9 also shows the a value when the pancake was taken out from the packaging bag after being stored at 37° C. for 5 months and the internal color was measured using a color difference meter. .

Table 9 Results of glucono delta lactone addition test Results of measurement using a colorimeter, L value (approximately 57.0) and b value (approximately 23.0) showed almost no change due to the amount of glucono delta lactone added. However, as shown in Table 9, the a value, which indicates the progress of browning, decreased as the amount of glucono delta-lactone added increased.

In addition, 0.50% of the acidic substances listed in Table 10 were added to the same pancake batter and baked.
H1 acidity and a value measured by colorimeter after storage at 37°C for 5 months were as follows.

Table 10 Other acidic substance addition test results

Claims (1)

[Scope of Claims] 1. A pancake containing one or more low-molecular-weight polyhydric alcohols selected from monosaccharides, sorbitol, and glycerin and baked to have a water activity of 0.90 or less,
0.2-6% of the weight of the pancake (weight%, same below)
A method for producing pancakes with excellent shelf life, characterized by packaging them in sealed packaging together with ethyl alcohol. 2. The method for producing a pancake with excellent preservability according to claim 1, wherein the pancake contains monosaccharides or sorbitol as a low molecular polyhydric alcohol in an amount of 20 to 120% of the weight of flour. 3. The method for producing a pancake with excellent preservability according to claim 1, wherein the pancake contains 2 to 50% of the weight of the flour containing glycerin as a low-molecular polyhydric alcohol. 4. Blending one or more low-molecular polyhydric alcohols selected from monosaccharides, sorbitol and glycerin, and one or more acidic components selected from glucono delta-lactone, acid phosphate or alum; A pancake that is baked to have a water activity of 0.90 or less and a pH of 5.5 to 6.8 is sealed and packaged together with ethyl alcohol in an amount of 0.2 to 6% of the weight of the pancake. A method for making pancakes with excellent shelf life. 5. The method for producing a pancake with excellent preservability according to claim 4, wherein the pancake contains monosaccharides or sorbitol as the low molecular polyhydric alcohol in an amount of 20 to 120% of the weight of the flour. 6. The method for producing a pancake with excellent shelf life according to claim 4, wherein the pancake contains 2 to 50% of the weight of the flour containing glycerin as a low-molecular polyhydric alcohol.